- 2 (14.5 ounce) cans chicken broth
- 1 1/2 cups water
- 2/3 cup uncooked wild rice
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 4 medium carrots, sliced
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 1/2 pound fresh mushrooms, sliced
- 1 1/2 cups uncooked long grain rice
- 1/4 cup minced fresh parsley
- In a large saucepan, bring broth and water to a boil. Add the wild rice, salt and thyme. Reduce heat; cover and simmer for 30 minutes.
- Meanwhile, in another saucepan, saute carrots, celery and onion in oil until almost tender. Add the mushrooms; saute 5 minutes longer. Add vegetables and long grain rice to wild rice. Cover and cook for 30-35 minutes or until rice is tender. Stir in parsley.